Italian Penicillin Soup (Printable Version)

Savory broth with tender chicken, fresh herbs, and pasta in a comforting Italian style.

# Ingredients Required:

→ Base Ingredients

01 - 30 ml extra virgin olive oil
02 - 1 large onion, diced (approximately 150 g)
03 - 3 medium carrots, sliced (approximately 300 g)
04 - 3 celery stalks, chopped (approximately 150 g)
05 - 4 garlic cloves, minced
06 - 1.9 liters low-sodium chicken broth or vegetable broth for vegetarian option
07 - 1 whole chicken breast, bone-in and skin-on (about 450 g)
08 - 2 bay leaves
09 - 160 g small pasta (ditalini, orzo, or small shells)

→ Seasonings & Aromatics

10 - 1 teaspoon dried oregano (about 1 g)
11 - 1/2 teaspoon dried thyme (about 0.5 g)
12 - 1/4 teaspoon red pepper flakes (optional, about 0.5 g)
13 - Salt to taste
14 - Freshly ground black pepper to taste
15 - 30 ml fresh lemon juice
16 - 15 g fresh parsley, chopped

→ Garnishes & Finishing Touches

17 - Freshly grated Parmigiano-Reggiano cheese
18 - Extra virgin olive oil for drizzling
19 - Crusty Italian bread for serving

# Guide to Cooking:

01 - Heat extra virgin olive oil in a large, heavy-bottomed pot over medium heat. Add diced onion, sliced carrots, and chopped celery. Sauté for 5 to 7 minutes until the vegetables soften and the onion is translucent. Stir in minced garlic and cook an additional minute without browning.
02 - Pour in chicken or vegetable broth and gently place the whole chicken breast into the pot. Add bay leaves, dried oregano, dried thyme, and red pepper flakes if desired. Bring to a gentle boil, then reduce heat to maintain a simmer.
03 - Partially cover and simmer for 25 to 30 minutes until the chicken is cooked through and shreds easily. Vegetables should be tender. Remove chicken breast and allow to cool slightly.
04 - When cool enough to handle, discard chicken skin and bones. Shred meat into bite-sized pieces with forks. Season the broth with salt and pepper gradually, tasting to balance flavors.
05 - Return shredded chicken to the pot and bring to a gentle boil. Add small pasta and cook until al dente according to package instructions. The pasta starch will slightly thicken the broth.
06 - Remove bay leaves. Stir in fresh lemon juice and chopped parsley. Adjust seasoning if necessary. Serve with grated Parmigiano-Reggiano, a drizzle of olive oil, and crusty Italian bread.

# Extra Suggestions:

01 - Simmer gently to keep chicken tender and allow flavors to meld without clouding the broth.

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